Promoting Food Industry Excellence
Basic HACCP training for food processing and packaging operatives, and engineers
Intermediate HACCP training for supervisors and managers in food manufacturing....
An advanced course focusing on the management aspects of HACCP Systems....
A 1-day course which meets the requirements of BRCGS HACCP refresher training...
An online course covers essentials for entry level staff working in food manufacturing.
A 1-day in-house course provides a broad understanding of food safety principles...
Ideal for those responsible for supervising or training staff in basic food hygiene practices...
An advanced course focusing on the management aspects of food safety systems
1-day course provides current updates to food safety management...
2-day course ideal for those who need to carry out audits for their organisation
A 1-day course focusing on how to carry out audits on existing or potential new suppliers...
4-day course will equip you with the skills to audit a complete management system
1-day refresher course delivering the latest developments in food industry auditing
This 1-day course looks at the BRCGS Global Standard Food Safety Issue 9
The official BRCGS Global Standard for Food Safety Issue 9 Conversion for Sites course
How to identify root cause issues and put in place preventative measures
Help manufacturers understand what constitutes a vegan product
Food Safety Culture requirements of the BRCGS Global Standard for Food Safety
Covers the new allergen labelling legislation on foods that are Pre-packed for Direct Sale (PPDS)
1-day course answering questions on labelling and Food Information Regulations
1-day course covering essential aspects of allergen control in food manufacturing
A 1-day course deals with the issues within existing Food Safety Management Systems
3-Day course ideal for those looking to improve their classroom training skills...
1 day interactive workshop on how to keep your training topical and up to date
Understand the role of flavourings in food products and gain insight into how the flavours are created.
Aimed at those working in the flavour and seasoning industry and innovative restaurateurs